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Eggplant Parmesan Dip

Eggplant Parmesan Dip

Roasted Eggplant Parmesan Dip is a healthy spin on this classic Italian Recipe. There's no tahini, but there is plenty of cheese and marinara!
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 134kcal


  • 2 pounds eggplant
  • 1 Tablespoon olive oil
  • 2/3 cup marinara or pasta sauce
  • 1/4 teaspoon salt
  • 1 cup shredded mozzarella cheese we used low-fat
  • 1/3 cup Parmesan cheese grated, plus extra for garnish
  • 3-4 basil leaves chopped, for garnish
  • Assorted crackers pita chips, vegetable dipers or pita pockets


  • Preheat oven to 400 degrees F.
  • Pierce the outside of the eggplant with a fork 4 or 5 times and cut the eggplant in half lengthwise.
  • Brush olive oil on the side that was cut.
  • Place eggplant, cut side down, on a baking sheet coated with cooking spray.
  • Roast for approximately 30-40 minutes or until skin is crinkly and fork tender.
  • Remove from oven and allow eggplant to cool for about 10 minutes.
  • Reduce oven temperature to 350 degrees F.
  • Scrape flesh into a food processor, discarding outside skin.
  • Add marinara and salt to food processor and pulse until a chunky consistency.
  • Scrape eggplant mixture into a baking dish and stir in cheeses.
  • Bake for approximately 20 minutes or until dip is hot and bubbly.
  • Garnish with Parmesan cheese and basil, if desired.
  • Serve hot with crackers, crudites or pita pockets.


Use low-fat cheese and marinara sauce with no sugar added to keep recipe South Beach 1 Compliant.
Nutritional estimate for dip only.


Calories: 134kcal | Carbohydrates: 11g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 448mg | Potassium: 452mg | Fiber: 4g | Sugar: 6g | Vitamin A: 295IU | Vitamin C: 5.2mg | Calcium: 230mg | Iron: 0.7mg